Gluten-Free Apple Pie
This delightful gluten-free apple pie combines Pink Lady and Granny Smith apples with a cinnamon-spiced crust, perfect for family gatherings and seasonal celebrations.
Ingredients
For the crust
- 1.5 cups gluten-free flour For a light, tender crust.
- 1 cup stone-ground white cornmeal Adds a delightful texture and slightly nutty flavor.
- 1 Tbsp. granulated sugar To sweeten the dough.
- 0.25 tsp. kosher salt Enhances the flavors.
- 1 cup cold unsalted butter, cut into cubes Creates a flaky pie crust.
- 0.75 cup ice cold water To keep the dough buttery and crisp.
For the filling
- 3 pieces Pink Lady apples, peeled, cored, and thinly sliced Sweet-tart flavor for the pie.
- 3 pieces Granny Smith apples, peeled, cored, and thinly sliced Adds tart contrast.
- 0.75 cup granulated sugar To enhance the sweetness of the apples.
- 0.5 cup cornstarch Helps thicken the filling.
- 0.25 cup fresh lemon juice Brightens flavors and prevents browning.
- 1 tsp. ground cinnamon Adds warm spice notes.
- pinch none kosher salt Balances sweetness.
For assembly
- cooking spray none Cooking spray For greasing the pie dish.
- gluten-free flour none Gluten-free flour, for dusting Prevents sticking when rolling out the dough.
- 1 large egg For egg wash.
- 1 Tbsp. turbinado sugar Adds a sweet crunch to the top crust.
Instructions
Preparation of the crust
- In a large bowl, whisk together gluten-free flour, cornmeal, granulated sugar, and salt until combined.
- Use your fingertips to mix in the cold butter into the dry ingredients until large pea-size pieces form.
- Add ice water and gently mix with a fork until everything comes together into a shaggy dough.
- Turn the dough onto a work surface, divide in half, knead each half until they come together, flatten into disks, wrap in plastic wrap, and refrigerate for 30 minutes.
Preparation of the filling
- In another bowl, combine sliced apples with granulated sugar, cornstarch, lemon juice, cinnamon, and a pinch of salt. Allow to sit to develop flavors.
Assembling the pie
- Roll out one disk of dough on a floured surface to an 11-12 inch diameter, fit into a greased pie dish, and pour apple filling into the crust.
- Roll out the second disk of dough, place over the apple filling, trim edges, and seal crust. Refrigerate for another 30 minutes.
Baking
- Preheat the oven to 400°F. Create a small X cut on top of the pie, brush with egg wash, and sprinkle with turbinado sugar.
- Bake for 30 minutes, then reduce to 375°F and bake another 30 minutes until the crust is golden.
- Let the pie cool for 20 minutes before slicing.
Notes
Test different gluten-free flours for the best results. Adjust sweetness based on apple tartness. Serve warm with ice cream or whipped cream.